There is something about a bowl of breakfast cereal and cold milk that never gets old, don’t you agree? Unfortunately, so many of them are just, well, trash.
I haven’t run across a lot of gluten-free recipes for cereal, but homemade granola is one that’s super easy to customize to almost any diet – as long as you can tolerate oatmeal. 🙂
To tell the truth, I fell off the granola-making band wagon for quite a while when my husband quit eating oats, but today, I decided to revive the ol’ recipe as a treat for the kids. I really have to watch their eating habits when we have granola available though. They won’t just eat it for breakfast, they’ll carry a cup full of granola around all day (refilling as needed) if I let them. Sheesh!
So what makes this a healthy granola recipe? Recently, over on the healthy no-bake cookies page, some folks were disappointed because, in their opinion, all carbs are bad. But I disagree (and I’m sure most of you do too!). It’s the type of carb that’s important, and how many of them you eat.
So yes, granola cereal is carb-loaded by nature, but I trust you’ll have sources of protein somewhere in your daily diet, and are looking for a healthy source for those carbs when you make granola.
Here’s what constitutes healthy granola cereal in my opinion: Whole grains, Healthy oils, healthy sweetener, and of course, healthy bits of yummy stuff. We can’t have granola without sliced almonds or pecans, shredded coconut, or raisins now, can we? I think not.
Those are just my favorite by the way – the possible add-ins are endless! Pumpkin seeds would taste amazing, and be healthy. Dried blueberries would be delicious. Your imagination is the limit!
Just remember to add dried fruit at the end of the baking/toasting, and cacao nibs or chocolate chips after the cereal has cooled.
Try the recipe todayPrint
Healthy Granola Recipe
If you love granola, you need to give this homemade granola recipe a try. It’s gluten-free and healthy!
- 3 cups rolled oats (I use Bob’s Red Mill Gluten-Free Oats)
- 3/4 cup oat or brown rice flour (or just use whole wheat flour if you’re not gluten-free)
- 1/2–1 cup chopped nuts
- 3/4 cup shredded coconut
- Pinch of salt
- 4 Tablespoons honey
- 3 Tablespoons coconut oil
- 1/2 teaspoons vanilla extract
- 1/2 cup dried fruit
Preaheat oven to 300º
- Combine rolled oats, flour, chopped nuts, coconut and salt together in a large mixing bowl.
- Melt honey and coconut oil. Add vanilla and pout over oatmeal mixture.
- Mix well.
- Spread evenly onto a large jelly roll pan, (or two smaller pans), and place in the center of your oven.
- Bake for 45 minutes, or until golden brown, stirring every 15 minutes so it will toast evenly.
- Remove from oven and add your dried fruit if using it.
- Let cool.
- Store in air tight containers.
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